Is Organic food worth it?

From Calorie Count.com



When it comes to food shopping, a consumer has to grapple with lots of information. Cost, nutrition, safety, and even the fate of the planet are at stake. But the decision to buy organic vs. conventional food may be the most confusing decision of all. What matters and what does not? I turned to the American Dietetic Association for their perspective.

What makes a food organic?

“Organic” foods are produced under the U.S. Department of Agriculture (USDA) National Organic Program (NOP) regulations. Those regulations are the administrative laws associated with the Organic Foods Production Act of 1990. The NOP defines the production and processing practices required for a food to be certified and labeled as organic. However, some farmers follow organic practices but don’t go through NOP certification, while some conventional farmers use some organic methods but not enough to be certified.

The disadvantages

Organic foods generally cost more than conventional counterparts. Organic milk and produce, the top two organic sales categories, may cost 30 to 100+ percent more. The price reflects higher production costs at the farm level. Organic food relies on more hired labor and it has relatively higher fuel and equipment repair costs. Feed grain raises the price for producing organic livestock because grain crop farmers have been slow to adopt organic methods. Supply and demand also plays a huge role in price. U.S. organic production has more than doubled in the past decade, but the consumer market has grown even faster. In response to supply shortages, Congress is boosting funding for a certification cost-share program and for payments to farmers transitioning from conventional to organic farming.

The neutral issues

Whether organic food is more nutritious than conventional is the subject of ongoing debate. Some studies find that organic produce may contain more phytochemicals and trace minerals, and organic dairy may have more omega-3s, but a recent systematic review of nutrition in organic foods published in the American Journal of Clinical Nutrition found no evidence of a difference in nutrient quality between organic and conventional foods. Any differences found were very small and likely related to variations in growing conditions, mineral content of the soil, and the fertilizers used. And when it comes to bacterial contamination, there is no difference. Foodborne illness outbreaks and recalls are just as likely in organic and conventional foods.

The advantages

When it comes to safety unrelated to microbes, organic food has the edge. Organic foods reduce exposure to pesticides and other agricultural chemicals, food colorings and additives, animal hormones and antibiotics, and genetically modified organisms. Whether or not governments deem these as safe, individuals may want to avoid them. Pregnant women and children may be particularly susceptible to pesticide residues.

On a global level, organic agriculture promotes a more sustainable food system. Organic farming practices reduce soil erosion and rehabilitate poor soil. They create shelter belts for pollinating insects, birds and animals, and by promoting biodiversity, organic farming makes farms more resistant to weather patterns and pest outbreaks. In addition, organic agriculture lowers energy requirements and helps to mitigate climate change by pulling carbon dioxide from the air into decomposing soil.

Getting around the cost

First, it's more important to eat fruits and vegetables than to skip them for fear of chemicals. But, you can go selectively organic for the produce that contains the highest pesticide levels: apples, celery, cherries, grapes, nectarines, peaches, pears, peppers, potatoes, raspberries, spinach, and strawberries. Organic foods cost less when purchased through food co-ops and the SHARE Food Network. Seasonally available local organic produce can be bought for a fraction of the out-of-season cost. Preserve them for later use by freezing, canning or dehydrating. But remember that local foods might not be organic, and organic foods are not always local. And then, you can always grow your own.